Mild Crock Pot Chili
Warm up your weeknight dinners with this comforting and flavorful Mild Crock Pot Chili, a perfect blend of tender ground beef, hearty beans, and aromatic spices. Designed with simplicity in mind, this chili recipe is ideal for those who prefer a milder heat level while still savoring the classic chili taste. The slow cooker does all the heavy lifting, melding crushed tomatoes, kidney and black beans, and a palette of spices like chili powder, cumin, and sweet paprika into a rich and satisfying dish. With just 15 minutes of prep time, this hands-off recipe is perfect for busy families, meal preppers, or anyone craving a wholesome, crowd-pleasing meal. Serve it with your favorite toppings—shredded cheese, sour cream, diced green onions, or crunchy tortilla chips—for a customizable finish that’s sure to impress. Perfect for cozy evenings or casual gatherings, this crock pot chili is a must-try for easy comfort food at its finest.
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Recipe Information
Ingredients
- 1 pound Ground beef (85% lean)
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes (canned)
- 15 ounces Kidney beans (canned, drained and rinsed)
- 15 ounces Black beans (canned, drained and rinsed)
- 2 tablespoons Tomato paste
- 1 cup Low-sodium beef broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika (sweet)
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- Optional toppings (shredded cheese, sour cream, diced green onions, or tortilla chips)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned. Drain any excess fat and transfer the beef to the crock pot.
In the same skillet, add diced onion and sauté until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional minute. Transfer the onion and garlic mixture to the crock pot.
Add crushed tomatoes, tomato paste, kidney beans, black beans, and beef broth to the crock pot.
Stir in chili powder, ground cumin, paprika, dried oregano, salt, and black pepper until well combined.
Cover the crock pot with the lid and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Stir occasionally if possible.
After cooking, taste and adjust seasoning with additional salt or spices, if desired.
Serve warm in bowls and add your favorite toppings, such as shredded cheese, sour cream, diced green onions, or tortilla chips.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 5338 mg | 232% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 41.5 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 560 mg | 43% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 5808 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
